Ashkenazi Chicken Soup Dumplings

We love everything about dim sum, and we love everything about these!

Done in 2 hours

Serves 4

Dish by Ori Goldberg

Ingredients

Ashkenazi Chicken Soup:

2 litre water

2kg chicken wings

2 large onions

2 large carrots

2 large celery stalks

2 bay leaves

handful ofparsley stalks

2 tspblack peppercorns

1dill sprig

5 gelatine sheets

Meat filling:

300g chicken mince

5g dill, finely chopped

5g parsley leaves, finely chopped

2 tspsalt

1 tspwhite pepper

1 carrot, grated

1/2 onion, grated

1 celery stalk, finely chopped

Soup dumpling dough:

170gplain flour

50g hot water

40g water, room temperature

Xiaolongbao are Chinese soup dumplings, filled with a spiced meat mix and gelatinised soup, giving you the most amazing parcel of meaty soup to eat. But the world has so many amazing soups, why not try them all.

Method

We're going to start this recipe by making our stock. Now before we start, you can most definitely use packet stock or stock cubes, so if you do, skip to step 2! But if you want to make the Ashkenazi chicken soup at home, add chicken into a pot of cold water and bring to the boil. Once boiled, remove, drain and clean wings with cold water, before putting back into a pot of cold water, with all the aromatics. Cook this for a minimum of 2 hours, but the longer the better!

Once you're happy with the flavours of the soup, strain and add gelatine according to the instructions on the packet, and allow to set in the fridge.

For the meat filling, mix the minced chicken with the seasonings and grated veg, before cutting up the gelatinised soup and folding into the filling.

To make the soup dumpling wrappers, grab a mixing bowl of your flour, and start adding the hot water (this means straight from the kettle). Mix and then add the room temp water, kneading once the dough comes together for about 5-7 minutes. Allow to rest at room temperature for 45 minutes.

Once rested, roll the dough into a sausage and cut into 15g pieces. Flour your surface with a 1:1 ratio of flour and cornstarch, before smacking the pieces of dough into a rough disk, and rolling it out into a circle, where the middle is slightly thicker than the edges.

Take the rolled out dumpling wrappers, and fill with a small spoonful of meat mixture. Using your thumb and index finger, fold the edges onto themselves creating pleats. This will get easier the more you do!

Once all the meat has ben wrapped, place in a bamboo basket with parchment paper, and steam for 8 minutes.

Now after all that work, you may enjoy the fruits of your labour!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!